Top 5 MOST POPULAR FRENCH BREAKFASTS.The French breakfast typically involves café au lait and a big flaky croissant. At least that’s the stereotype. And yet, the truth is that the healthy food revolution has rocked France, too, which makes that stereotype rather démodé.
Top 5 MOST POPULAR FRENCH BREAKFASTS
Amazingly tender and extremely light, chouquettes are airy pâte à choux pastry puffs studded with the so-called sucre perlé (lit. pearl sugar); coarse sugar crystals which hold both their shape and crunch when baked.
Chouquettes are basically profiterole shells and fall into the category of viennoiseries or, more precisely, pâtisseries viennoises. These Viennese-style baked goods are found in bakery shops throughout the country and are traditionally consumed for breakfast or as an afternoon snack known as le goûter.
2. Oeufs Cocotte
Oeufs cocotte or eggs in pots provide an easy and delicate way of serving eggs for breakfast. Cocotte refers both to the method of baking individual eggs and the small, round baking vessels with handles on the sides. The eggs are placed in greased pots, ramekins, or cocottes, with flavorings above or below them, and the combination of those ingredients is then baked in the oven in a hot water bath until, ideally, the whites are set and the yolks are still runny.
Toppings might include bacon, fresh herbs, cheese, pesto, or cream. Oeufs cocotte is also an ideal dish to serve to guests – visually impressive, delicious in flavor, and highly versatile.
Best enjoyed freshly baked, while they’re still perfectly puffed, golden, and crisp, chouquettes make for a great accompaniment to a nice cup of coffee or tea.
Gibassier is a French pastry consisting of flour, sugar, eggs, butter, and olive oil. Orange peel, orange-flavored water, and anise seed are also often incorporated into the dough, giving it a unique flavor. The pastry is usually served for breakfast, and tradition says that a piece of bread should be consumed by dipping it into honey butter while it is still warm.
Gibassier is likely to have originated in the village of Lourmarin, in the French region of Provence. Today, the pastry is even popular outside France, due to the founder of the San Francisco Baking Institute, named Michel Suas, who popularized it in the 2000s.
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Hailing from Corsica, these traditional shortbread cookies typically consist of flour, sugar, white wine, and flavorings such as anise or lemon zest. Canistrelli are double baked, and because of that they are incredibly crispy and have a long shelf life.
The cookies are commonly enjoyed for breakfast, when they are usually paired with hot beverages, but canistrelli also make an excellent sweet snack when paired with white wine.
5. Pain Aux Raisins
Pain aux raisins or escargot (lit. snail) is a French spiral-shaped pastry made with a combination of leavened buttery dough or sweetened bread dough, raisins, and crème pâtissière. Once filled, this sweet treat is baked until its edges become slightly golden.
Pain aux raisins is traditionally served in the morning for breakfast, although it is also sometimes enjoyed throughout the day with café latte or black coffee.
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